Ingredients
For the Muffins:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 g) canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 6 oz (170 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined. Set aside.
- Combine the Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add the canned pumpkin puree, eggs, and vanilla extract, stirring until the mixture is fully blended and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, careful not to overmix to ensure fluffy muffins.
- Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until smooth and creamy with no lumps.
- Assemble the Muffins: Spoon the pumpkin batter into the prepared muffin cups, filling each about halfway. Dollop a portion of the cream cheese mixture on top of each muffin cup, then use a toothpick or skewer to swirl the cream cheese into the pumpkin batter, creating a beautiful marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use a gentle hand when swirling the cream cheese to achieve distinct marbling without blending the two batters entirely.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra touch, sprinkle chopped pecans or walnuts on top before baking.
- Ensure cream cheese is softened to room temperature for easy mixing and smooth swirl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
